Nordic pike pearch from my lake
Pernilla Elmquist – Mitt nordiska kök
Pernilla Elmquist – Mitt nordiska kök
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Ingredienser

  • 4 people 50 minutes
  • 640 g fresh pike-perch
  • butter
  • 500 g baby spinach (or Ground elder when weeds season)
  • 1 cup hazelnuts (you are allergic to nuts, try sunflower seeds instead)
  • 5 cups fresh mushrooms (you can also use dried)
  • 100 g of butter to brown
  • 1 lemon into four wedges
  • 6. Brown the butter in a frying pan and fry the fish for about two minutes on each side
  • 113 degrees Fahrenheit
  • 45 degrees Celsius

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